Roast pork loin with fig and prosciutto stuffing (recipe)

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Roast pork loin with fig and prosciutto stuffing (recipe)
NameRoast pork loin with fig and prosciutto stuffing
IngredientsBoneless pork loin Classic Brine for Poultry Shellfish and Pork Figs Prosciutto Seasoning salt Smokey Seasoned Salt Garlic clove Fresh rosemary Olive oil
Cooktime (in hours)1
Preptime (in hours)0.416666667
Totaltime (in hours)1.416666667
Keto friendlinessKeto friendly
Calories338.9
Fat21.4
Protein30.1
Carbohydrate5
Fiber0.8
Net carbohydrates4.2
Sugar4.1
Saturated fat6.9
Cholesterol (mg)95.2
Sodium76
Servings6
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roast pork loin with fig and prosciutto stuffing (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Roast pork loin with fig and prosciutto stuffing (recipe) image(external)

Recipe instructions

  1. Pound pork loin to even 1 inch thickness with mallet.
  2. Add pork to the brine mixture, cover bowl with plastic wrap and refrigerate until fully seasoned, about 1 1/2 hours.
  3. Remove pork from brine, rinse and dry pork thoroughly with paper towels.
  4. If not brining season both sides with optional seasoned salt the one posted or any you favor.
  5. Line shallow roasting pan with foil and position flat wire rack over foil and set aside.
  6. Lay pork fat side down.
  7. Place the figs and prosciutto on the butterflied pork.
  8. Roll the meat jellyroll style over the stuffing and fasten with butcher s twine.
  9. Place the stuffed roast on rack, rub garlic and rosemary evenly over exposed surface of meat and sprinkle with olive oil.
  10. Roast 20 minutes at 450 degrees.
  11. Remove roast from oven and brush exposed surface with optional warmed fig jam or baste with the juices in bottom of pan.
  12. Return roast to oven and roast 25 minutes longer. Glaze should be nicely browned and internal temperature should register 145 degrees. Please do not overcook.
  13. Let rest 10 minutes, cut off twine, slice and serve with pan juices.

    Food tags
    Fruit, Meat, European, Summer, Oven,



Keto-meter rating
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Time:
Prep Time in Hours and Mins:1H25M

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Contributors: Prab R. Tumpati, MD